Effects (in vivo) of the nutritional potential of snail Limicolaria flammea (Müller) meat on wistar rats
1 Department of Food Science and Technology, Laboratory of Biocatalysis and Bioprocessing, University Nangui Abrogoua.
2 Department of Biochemistry, University Felix Houphouët-Boigny.
Research Article
GSC Biological and Pharmaceutical Sciences, 2020, 11(02), 071-079.
Article DOI: 10.30574/gscbps.2020.11.2.0108
Publication history:
Received on 20 April 2020; revised on 04 May 2020; accepted on 06 May 2020
Abstract:
Development of new animal protein sources contributes to the fight against protein deficiencies in diets of populations in sub-Saharan Africa. This study was investigated to assess the impact of snail flesh (Limicolaria flammea) diet on biochemical and zootechnical parameters of young wistar rats. Thus, three diets (RTC, ESC and RPP) were made and submitted to these rats for 15 days. The biochemical analysis of snail flesh (Limicolaria flammea) powder having served as a protein source (46.65±0.05%) is also rich in ash (6.23±0.01%), calcium (1654.54±0.06 mg/100g), potassium (1324.54±4.18 mg/100g) and sodium (668.69±1.13 mg/100g). The results showed that the constituted diets had a significant impact on the rats weight compared to the control diet (RTC) with an average daily variation of +2.08 g/J (RTC); 1.68 g/J (ESC) and - 0.69 g/J (RPP) with respective final weights at the end of the experiment of 68.12±1g; 68.12±1g and 45.3±1g. Furthermore, the ESC diet had no negative impact on the weight of vital organs. The organs weights such as the heart (0.52±0.04g), liver (3.19±0.96g), spleen (0.28±0.03g), kidneys (0.80±0.04g) and abdominal fat (0.85±0.08g) of fed rats on the diet (ESC) showed no significant difference (p <0.05) with those of rats fed the control diet (BTI).
Keywords:
Diets; In vivo; Limicolaria flammea; Wistar rats; Zoo technical; Biochemical parameters.
Full text article in PDF:
Copyright information:
Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
